Sambal Udang Petai

Sambal Udang Petai


205g petai, peeled

565g prawns, shell removed but with tail intact

115g white onion, peeled

172g red onion, peeled

33g garlic, peeled

22g (about 2 stalks) serai, the lower half

12g ginger, peeled

7g galangal, peeled

1g (about one leaf) kaffir lime

12.5g belacan

80g tamarind paste

76g gula Melaka, shredded

150g cili boh paste

3g salt

1/8 teaspoon black pepper, pounded

235g water

90g cooking oil 



Blend white onion, red onion, garlic, galangal, ginger and belacan until smooth. If needed, add water to hasten the process. Set aside.

In a medium sized pot, heat vegetable oil.

Flatten lemongrass stem with a knife and place into the pot when the oil has heated up.

After 30 seconds, add in the blended ingredients into the pot.  Stir fry all ingredients in the pot together for 5 minutes.

Put in the cili boh paste and stir fry for 2 minutes until the sambal cooks (pecah minyak).

Combine 85g water with tamarind paste and stir until well-combined. Pour the tamarind juice into the pot with a strainer and squeeze the juice from the tamarind pulp. Stir until well-combined.    

Add in 150g of water and shredded gula Melaka. Stir until well-combined.   

Add in the kaffir lime, black pepper and salt. Stir until well-mixed. Then, stir for 10-12 minutes as it simmers until the sambal cooks completely. Keep in mind to stir until the bottom and sides of the pot to ensure sambal does not burn.

Add in prawns and stir. Avoid overcooking the prawns. This should only take 3-4 minutes.  

Lastly, add in the petai. Stir for a minute.

Turn off stove and dish into a serving bowl. Enjoy with plain rice or nasi lemak.

                                                                                                                                                                                                                                      (Source: Butterkicap)

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